I use Botan Calrose Rice and it works just fine. As others have already said, do not bother with raw fish until you really know what you're doing. I haven't bothered to make it since a sushi restaurant opened up near me that has reasonable prices. But over the many moons I've introduced a lot of people to sushi, always starting with cooked ingredients or vegetable sushi (cucumber, green onion, and avocado, in combination or individual are classic). Most have loved it and eventually moved on to being more adventurous. Our local place actually has something I'd recommended to restaurateurs over the years, that is to say a beginner's menu. They don't call it that, just a "no raw fish" section.

BTW, my dad, who has held strong to his opinion that he hates rice, LOVES sushi. Go Figger.

My kids and I enjoy sushi in and out. When we make it at home, we'll take a tuna steak and sear it quickly and get about 1/8" cooked around the entire steak cooked and the rest is rare/raw. I'll cut that up into strips, add red pepper and cucumber and roll with rice and nori. My youngest likes the fake crab, so I'll roll those and if I run out of tuna, I'll roll with just the veges. I'm also a big fan of the pickled ginger, soy, and wasabi. (I mix in some siracha with my soy).

Plenty of good advis here. But what I wonder is where do you live? Becaus esushi seems to be a staple in many American homes nowadays. The way you asked the question, it seems that your husband only now/recently have tried sushi or am I mistaken?

It specifies rice wine vinegar, and I found another page explaining the difference. Anyone know why this is important? My local asian markets dont have very good selections, and all I could find was rice vinegar.

It specifies rice wine vinegar, and I found another page explaining the difference. Anyone know why this is important? My local asian markets dont have very good selections, and all I could find was rice vinegar.